Step 1

Place the rice and 2 1/4 cups (560ml) cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the rice is tender and the water is absorbed. Set aside, covered, for 5 mins to steam.

Step 2

Meanwhile, place the spring onion in a small bowl and cover with iced water. Set aside for 10 mins to curl.

Step 3

Heat a wok or large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the ginger and five spice and stir-fry for 1 min or until aromatic. Add the oyster sauce and hoisin sauce and stir-fry for 2-3 mins or until heated through.

Step 4

Place the buk choy in a large heatproof bowl. Pour over boiling water. Set aside for 1 min or until just tender. Refresh under cold water. Drain well.

Step 5

Drain spring onion curls. Divide rice among serving bowls. Top with mince mixture, carrot, spring onion curls and buk choy. Sprinkle with peanut.